3-4 lb. boneless Pork Shoulder, cut into 1-1/2-inch cubes
2 medium Parsnipss, peeled and sliced
1 small Red Bell Pepper, thinly sliced
1 cup Chicken Broth
¼ cup reduced-sodium Teriyaki Sauce
2 tbsp. Rice Vinegar
1 tbsp. minced Fresh Ginger
1 tbsp. Honey
2 cloves Garlic, minced
½ tsp. Crushed Red Pepper, flakes
¼ cup creamy Peanut Butter
2 Green Onions, chopped
2 tbsp. chopped dry roasted Peanuts
Instructions
Slow Cooker Method
In a 3-qt. slow cooker, combine the pork, parsnips, bell pepper, chicken broth, teriyaki sauce, rice vinegar, ginger, garlic, red pepper flakes, and honey.
Cover and cook on low until pork is tender, 8-10 hours.
Skim fat; stir in peanut butter. Serve with rice if desired; top with onions and peanuts.
Pressure Cooker Method
In pressure cooker, combine the pork, parsnips, bell pepper, chicken broth, teriyaki sauce, rice vinegar, ginger, garlic, red pepper flakes, and honey.
Cook under pressure for 30 minutes, allow 10 minute natural release.
Skim fat; stir in peanut butter. Serve with rice if desired; top with onions and peanuts.